4-Ingredient Individual Chocolate Soufflé Recipe
This is the ultimate make-ahead, decadent, show-stopping dessert. So easy to make, and it looks and tastes like a million bucks!
Ingredients
- 75 g sugar or super fine sugar (⅓ cup),
- more for dusting
- 150 g fine dark chocolate (scant 1 cup)
- 4 large eggs separated, room
- temperature
- ⅛ tsp cream of tartar
- A bit of unsalted butter for brushing on
- the ramekins
Instructions
- 1
Preheat oven to 400ºF.
- 2
Butter six 4-6-oz ramekins and dust with sugar, tapping out excess.
- 3
Break the chocolate into small pieces if you are not using chips. Melt chocolate over a double boiler. As soon as it begins to melt, remove it from the heat; no need to stir it.
- 4
Whisk the egg yolks and sugar together in an electric mixer until they are pale and fluffy. Wash and dry the whisk very carefully.
- 5
Beat the egg whites in a separate bowl. When they start to foam, add the cream of tartar. Beat the whites until they are standing in stiff peaks.
- 6
Working quickly but gently, fold the melted chocolate into the egg yolk/sugar mixture. Spoon a large spoonful of whites into the chocolate mixture, mix gently, then fold in the remaining white. Fold deeply and slowly to disperse the whites into the chocolate without losing the air. Do not over-mix; it will make for a flat soufflé.
- 7
Spoon the mixture into the prepared ramekins.
- 8
Bake for 12-15 minutes, they should rise way above the top of the ramekins.
- 9
If you want to bake the soufflés within the next 24 hours, refrigerate. To freeze: Put the filled ramekins in the freezer on a baking tray for 20 minutes uncovered. Then wrap each ramekin in plastic wrap. You can freeze them for 2 weeks. Serves 6.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make 4-Ingredient Individual Chocolate Soufflé?
This 4-Ingredient Individual Chocolate Soufflé recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 8 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this 4-ingredient individual chocolate soufflé in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.